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Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce

Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce
Prep Time
15 min
Cook Time
30 min
Yields
4-6 servings

Light and fluffy pancakes with a spiced caramel sauce.

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ingredients

Spicy Apple-Cider Caramel Sauce

1
cup heavy cream
½
cup apple juice
4
cloves
2
cinnamon sticks
2
star anise
1 1"
piece fresh ginger, peeled and chopped
⅛ tsp ground nutmeg
1 ½
cups granulated sugar
1
Tbsp apple cider vinegar
1
Tbsp apple schnapps

Pumpkin-Ricotta Pancakes

1 ½
cups all-purpose flour
2
Tbsp dark brown sugar
1
Tbsp granulated sugar
1 ½
tsp baking powder
1 ½
tsp baking soda
1
tsp ground cinnamon
¼
tsp freshly grated nutmeg
⅛ tsp ground cloves
⅛ tsp ground ginger
2
large eggs
1 ½
cups buttermilk
¾
cup ricotta, drained for 1 hour in strainer set over bowl
½
cup pumpkin puree
2
Tbsp butter, melted and cooled, plus melted butter or nonstick spray for the griddle
¾
cup creme fraiche, for serving
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directions

Step 1

Combine the cream, apple juice, cloves, cinnamon, star anise, ginger and nutmeg in a medium saucepan, and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Set aside and keep warm while you make the caramel.

Step 2

Combine the sugar, 1/2 cup water, and the cider vinegar in a medium saucepan over high heat, and cook without stirring until it reaches a deep amber color, about 8 minutes. Slowly strain in the warm cream, whisking constantly; continue whisking until smooth. (Be careful! The caramel will bubble up as you add the cream.) Whisk in the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.)

Step 3

Preheat the oven to 250ºF. Place a baking sheet with a rack in the oven to heat.

Step 4

Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.

Step 5

In a medium bowl, whisk together the eggs, buttermilk, ricotta, pumpkin and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients, and whisk until just combined; do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 1 hour.

Step 6

Heat a large nonstick pan or griddle over medium-low heat. Brush with melted butter or spray with nonstick spray. Drop a scant 1/4 cup of the batter onto the pan; cook until small bubbles form on the surface and at the edges and the bottom is lightly golden brown, about 3 minutes. (Adjust the heat if the bottom browns too quickly.) Flip, and continue cooking until golden brown on the reverse side, another 2 or 3 minutes. Remove to the rack in oven to keep warm. Repeat with remaining batter.

Step 7

Serve the pancakes with a drizzle of caramel sauce and a dollop of creme fraiche.

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